Oven “Sun-dried” Tomatoes

Ingredients

4-5 Tomatoes ( @oddboxldn )1.5 Tbsp Salt6 Garlic Cloves (minced)2 Tbsp Fresh or Dried BasilExtra Virgin Olive Oil

Method

1. Pre-heat your oven to bake at 80C.2. Wash and chop your tomatoes in wedges/segments and remove the inner seeds. You can use the inner seeds as part of a pasta sauce or even a salsa!3. Place them in a bowl and add your minced garlic, salt and fresh or dried basil with a few tbsp of Extra Virgin Olive Oil. Mix well to ensure all ingredients are incorporated.4. On a baking sheet, place each tomato segment upwards.5. Place your tray in the oven setting the alarm every 15 minutes. We need to ensure that the tomatoes are drying rather than burning. After 15 minutes, open the oven door for 5 seconds to let air travel ensuring they don’t burn. Repeat this process every 15 minutes until you hit the 2-hour mark. They should end up looking wrinkly and slightly crisped.6. Let your oven sun-dried tomatoes cool for 10 minutes and transfer to a mason jar. Add enough Extra Virgin Olive Oil to where it would cover the tomato segments.7. Keep the mason jar in the fridge for up to 2 days to completely submerge and marinate.8. After 2 days, they are ready to use for up to 6 months in the fridge.